Heat smoker up to 200~225. Season redfish on the half-shell (skin on) liberally with blackening seasoning and place skin down on grill. Heavy smoke fish for 1 hour with wood chips of choice. (I like pecan or mesquite.)when fish is done, remove meat from skin carefully and scrape dark meat off, coarse chop white meat and set aside.in a skillet, melt butter over med. heat and saute onions, garlic, and green onions until onions are translucent and wilted..5-7 min. Remove from heat and transfer to a med. stainless steel bowl. let cool slightly, then fold in cold cream cheese and allow to melt, fold in mayo and them all remaining seasonings. lastly, fold in fish. check for seasoning and add more blackening seasoning if needed... this dip should be served warm with either crackers or french toast croutons...enjoy! Great for parties and football games...

Heat smoker up to 200~225. Season redfish on the halfshell (skin on) liberally with blackening seasoning and place skin down on grill. Heavy smoke fish for 1 hour with wood chips of choice. (I like pecan or mesquite.)when fish is done, remove meat from skin carefully and scrape dark meat off, coarse chop white meat and set aside.in a skillet, melt butter over med. heat and saute onions, garlic, and green onions until onions are translucent and wilted..5-7 min. Remove from heat and transfer to a med. stainless steel bowl. let cool slightly, them fold in cold cream cheese and allow to melt, fold in mayo and them all remaining seasonings. lastly, fold in fish. check for seasoning and add more blackening seasoning if needed... this dip should be served warm with either crackers of french toast croutons...enjoy! Great for parties and football games...

.....Mmmm, dang, Inda' THAT sounds good..It just so happens that I'm gonna' go fishing this weekend and the Rockfish and Puppy Drum are hitting right now..THANKS for a great recipe..

Swampbilly1980- I got a feeva',..and the only cure is more Mergansers and face paint.

I've come into lots of snapper recently, so I think this might be a possibility. I'm going to print this out and try it after my next trip out.

It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.

tell ya what guys-I like to make smoked redfish salad with the leftovers sometimes if I don't have enough for a dip, just like tuna salad but use the smoked redfish...I like to add a touch of honey to it though...and a touch of mustard-not much....

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.

We have Cero Mackerel and King Mackerel. I have seen king's jump out of the water hitting bait, but have yet catch one. I just smoked some Cero Mackerel fillets on Monday and its pretty good smoked. I would assume using a similar methodology I could smoke King Mackerel with some success, i.e. brine then smoke. Never smoked fish before monday but this wasn't bad.

Not sure how any of it would work following Inda's recipe, but its worth a shot. I'm always trying to make mackerel taste better. Otherwise I'll wait until I have a good day snapper fishing and try it then.

Also, how important is skin on with smoking fish? I only ask b/c I have some good snapper fillets in the freezer and they are skin off. Just put foil on the smoker rack with some pam on it that way it doesn't stick?

It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.

Yea Bro, I've seen King's hit lures 8 - 10 ft in the air - it was feakin' amazing - BUT, it's the texture of the meat that will not lend itself to a dip - it's just not a moist/soft flesh that would be smooth in a dip. I'm not familiar with the Cero mack, however, it looks real similar to a spanish.

Skin will tend to keep the meat in place and I like it for that reason - yet the snapper is probably firm enough to handle the grill and smoking.

any sh!t fish will work for smoked dip.. mullet, mack, drum black/red, bonito,. list goes on but i have to agree sounds like a darn good recipe. going to try it on blackfins the winter. capt. chris

A stork may bring u a baby but a swallow never will it was dark.....i was drunk....i thought she was you!!!!SOME PEOPLE ARE LIKE SLINKIES - NOT REALLY GOOD FOR ANYTHING BUT THEYBRING A SMILE TO YOUR FACE WHEN PUSHED DOWN THE STAIRS.

I have been smoking a lot of mackerel lately, cero and a few smaller kings, and I think I know how I can get it to taste right for this dip. Brining the mackerel has been essential to it coming out well, so I think if I can dumb down my brine, i.e. just use basic salt and water, then use inda's rub on it it should work. now the only issue I have here is brining adds an extra 3 hour to the process, but might be worth trying next time I got the smoker going.

It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.

GroundSwatter wrote:I have been smoking a lot of mackerel lately, cero and a few smaller kings, and I think I know how I can get it to taste right for this dip. Brining the mackerel has been essential to it coming out well, so I think if I can dumb down my brine, i.e. just use basic salt and water, then use inda's rub on it it should work. now the only issue I have here is brining adds an extra 3 hour to the process, but might be worth trying next time I got the smoker going.

Hey GS - have you learned about the King balls yet? If not, here ya go. . . Slice cross-wise down the King every 2 - 4 inches - with the head pointing toward you stick both thumbs into the cross-wise incisions and push - you will get the center-most pieces of core meat in balls and it's quick. . . when you catch hundreds of pounds of the stuff you have to find an easier cleaning technique.

anybody got a substitute for the lemon liquid crab boil? I can't get that or the pure cane syrup.

It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.

You can get crab boil, just no the liquid crab boil. I might just take some Tony's, dissolve it in lemon juice and water, then add it.

It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.

GroundSwatter wrote:You can get crab boil, just no the liquid crab boil. I might just take some Tony's, dissolve it in lemon juice and water, then add it.

tony's seasoning is not the same as crab boil...take the crab boil pouch, cut up 3 lemons and boil it in 2 quarts of water for an hour, then let it cool-now you have crab boil liquid ...then use a little of this...you can concentrate it if you want to... and use honey, or molasses instead..they do have cane down there right?? find something sweet..

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

GroundSwatter wrote:You can get crab boil, just no the liquid crab boil. I might just take some Tony's, dissolve it in lemon juice and water, then add it.

tony's seasoning is not the same as crab boil...take the crab boil pouch, cut up 3 lemons and boil it in 2 quarts of water for an hour, then let it cool-now you have crab boil liquid ...then use a little of this...you can concentrate it if you want to... and use honey, or molasses instead..they do have cane down there right?? find something sweet..

Heck, I didn't know there was Tony's or the like - I cooked a bunch of crabs (snow) this weekend and while I like the bags I normally do my own concoction of "stuff" - Tony's is one - yet I have some other stuff called "Special $hit" that I've really used quite a bit w/ butter and lemon. Search on the aforementioned spice - it's a Texas thing!!!

Speaking of Lemon - I've instructed my Bro to spray the Grapefruit and Lemon trees while the severe freeze is heading to N. FL and S. GA. Else we loose a whole bunch of fruit.

Since my supply down here i quite limited, I substituted like an SOB. I decided to use mackerel for the fish, since it is what I had. TO compensate for the oily fish, I brined it, then after removing it from the brine I applied the dry rub and smoked it. Tasted great. I think I might use that rub for future fish smoking exercises, dip or no dip.

So for the cane syrup, I just took a 2 to 1 ratio of sugar to water, boiled it, and made my own syrup to substitute. I honestly couldn't find crab boil at all once I went to the store, so I just added some extra lemon and a little tony's and said screw it. I'm not sure why they don't have crab boil down here since we actually have a lot of blue crabs.

Not sure if it tastes like Inda's smoked redfish dip, but it tasted pretty darn good as far as I'm concerned. Smoked mackerel vs redfish didn't seem to be a problem since I brined it.

It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.

GroundSwatter wrote:Since my supply down here i quite limited, I substituted like an SOB. I decided to use mackerel for the fish, since it is what I had. TO compensate for the oily fish, I brined it, then after removing it from the brine I applied the dry rub and smoked it. Tasted great. I think I might use that rub for future fish smoking exercises, dip or no dip.

So for the cane syrup, I just took a 2 to 1 ratio of sugar to water, boiled it, and made my own syrup to substitute. I honestly couldn't find crab boil at all once I went to the store, so I just added some extra lemon and a little tony's and said screw it. I'm not sure why they don't have crab boil down here since we actually have a lot of blue crabs.

Not sure if it tastes like Inda's smoked redfish dip, but it tasted pretty darn good as far as I'm concerned. Smoked mackerel vs redfish didn't seem to be a problem since I brined it.

pm me an address in the States-mom & dad, Brother....and I'll mail you some. you can pick it up when you visit next time...

Oh- try brown sugar if you can find it... it has a little molasses still in it and it'll be closer to the syrup...

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.